Belgian Golden Strong Ale Nico
All Grain Recipe
Submitted By: Nico1995 (Shared)
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Brewer: Nico | |
Batch Size: 7.93 gal | Style: Belgian Dark Strong Ale (26D) |
Boil Size: 13.21 gal | Style Guide: BJCP 2015 |
Color: 20.8 SRM | Equipment: All Grain - 30L para o fermentador |
Bitterness: 27.9 IBUs | Boil Time: 60 min |
Est OG: 1.081 (19.6° P) | Mash Profile: Infusão simples 67 graus |
Est FG: 1.015 SG (3.9° P) | Fermentation: My Aging Profile |
ABV: 8.8% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
17 lbs 10.19 oz |
Pilsen Agrária (2.0 SRM) |
Grain |
1 |
1 lbs 1.64 oz |
(pt) CHÂTEAU SPECIAL B® (152.4 SRM) |
Grain |
2 |
2 lbs 3.27 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
5 lbs 8.18 oz |
(pt) CHÂTEAU MUNICH (12.7 SRM) |
Grain |
4 |
1 lbs 1.64 oz |
(pt) CHÂTEAU ABBEY® (22.4 SRM) |
Grain |
5 |
2 lbs 3.27 oz |
Candi Sugar, Amber [Boil] (50.8 SRM) |
Sugar |
6 |
1.76 oz |
Saaz [3.3%] - Boil 120 min |
Hops |
7 |
1.76 oz |
Styrian Goldings [4.1%] - Boil 60 min |
Hops |
8 |
3.0 pkgs |
Abbaye Belgian (Lallemand/Danstar #-) |
Yeast |
9 |
Notes
Starter. Pitch rate de 0.75.
Inocular fermento a 18 graus e fermentar até 1030.
Elevar a 20 até atenuar total.
Maturação a quente por 5 dias e cold crash por 20 dias.
Primming 7.5 g/L
Fermentar em 2 fermentadores. Em 1 usar 2 cápsulas de S. Boulardi (Repoflor 200mg) + 1 t-58 em 20L
Dobrar receita para este caso.This Recipe Has Not Been Rated